The Donut: History, Recipes, and Lore from Boston to Berlin is a highly digestible morsel that explores the history (and prehistory) of donuts in Europe, the Middle East and North America. It sets the record straight about the American donut’s origins, where the hole came from, what Kennedy really meant when he declared himself a donut (or did he?) before the people of Berlin, and just exactly how you do dunk a donut. In keeping with the 2014 commemoration the World War I centennial, a chapter is devoted to the heroic roles played by the women who provided the donuts that proved to be America’s secret weapon against the Hun. Donut chomping cops and bewigged diplomats also get their turn in the spotlight. As we celebrate the 50th anniversary of Tim Hortons, the book explores the breadth and depth of the donut ecosystem, from multinational corporations to hipster donut dives. And yes, there’s a baker’s dozen recipes in case you want to reproduce one version or another of the world’s favorite sweet snack: abbey-ale enriched Dutch oliebollen perhaps? Or marshmallow cream filled Bismarks?
Sweet things people are saying about the book:
The Toronto Sun:
After enjoying (enjoying? I wanted to eat this book!) reading through the histories and the recipes, The Donut should be must-reading for every donut lover on the planet.
The Chicago Reader:
If you need a holy [donut] text, pick up food historian Michael Krondl's new book, The Donut: History Recipes and Lore from Boston to Berlin.